TWICE COOKED BEAN CURD

Ingredients:

1 lb. bean curd

Salt to taste

2 oz. cabbage

3 tbsp. bamboo shoots

2 tsp. vegetable oil

3-4 steeped mushrooms

6-7 pieces steeped edible fungus

1 cup clear broth

1 tbsp. dissolved cornstarch

To Prepare:

1. Mash bean curd, add a little salt and mix well. Wrap in a piece of white cloth and mold into a square, then steam for an hour. Remove the cloth and cut the bean curd irtfo rectangular pieces.

2. Section cabbage and bamboo shoots.

3. Heat oil over a high flame, add bamboo shoots and cabbage and stir-fry. Add the bean curd, mushrooms, edible fungus, broth, salt, and simmer for 2 minutes. Add cornstarch and stir. Transfer to a plate and serve.

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